We go through a lot of almond milk in our house...like...a lot.
I've always wanted to be able to make my own Almond milk but it always seemed like a daunting task so I didn't even bother looking into how to do it.
Turns out, I was completely wrong and its actually super quick and easy, not too mention extremely economical.
Here's how I did it:
The first step is to soak your almonds in water over night. I measured out 2 cups of raw, organic almonds and covered them completely with water and set them aside until the next afternoon.
Drain and rinse these bad boys, then throw them into your blender with 7 cups of filtered water, 6 pitted medjool dates and a splash of vanilla extract or a whole vanilla beans for a little bit of flavour and sweetness.
Blend for 1-2 minutes until smooth and creamy.
Cover the opening of a large jug with 2 times folded cheesecloth or a nut milk bag, then pour the mixture through the cloth to catch any pieces of almond and date.
When the mixture stops draining through the cheesecloth easily that means you've got a buildup of almond pulp. Just twist the cloth up and squeeze out all of the remaining almond milk.
Discard the pulp into a bowl, rinse the cheesecloth or milk bag and return it to the jug to strain the remaining almond milk. You may need to repeat this process a few times.
Once you've strained all of the mixture into the jug, Rinse out the blender jar and return the strained milk. Pour the almond milk for one last pass through the cheesecloth to make sure you didn't miss any small pieces.
This is what the discarded almond pulp looks like. I will be making something delicious with this soon! You can safely store almond pulp in a sealed container in the fridge for up to a week. It freezes well too. You can also lay almond pulp onto a baking sheet and bake at 200F for 90 minutes to make almond flour!
Here's the finished product! I can't wait to have my morning coffee with fresh homemade almond milk! It tastes SOOO good! Do it now!